http://opendata.unex.es/recurso/educacion/universidad/personal/45fb9d0a793a3bf8abfe63c732156dee-maria-jose-benito-bernaldez
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- A study of the effect of different conditions on the growth of yeasts isolated from green table olives
- Aceptación de las metodologías ECTS por parte de los alumnos de la Licenciatura de Ciencia y Tecnología de los Alimentos (CYTA) de la Universidad de Extremadura
- Addition of grape skin and stems extracts in wines during the storage to reduce the sulfur dioxide: Impact on red wine quality
- Alteraciones originadas por microorganismos, ácaros e insectos en jamones ibéricos
- Antifungal Effect of Autochthonous Aromatic Plant Extracts on Two Mycotoxigenic Strains of Aspergillus flavus
- Antimicrobial Properties of Essential Oils Obtained from Autochthonous Aromatic Plants
- Antioxidant, antihypertensive and antimicrobial properties of phenolic compounds obtained from native plants by different extraction methods
- Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham
- Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives
- Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages
- Application of ultrasound for quality control of Torta del Casar cheese ripening
- Authentication of 'Cereza del Jerte' cherry cultivars using real time PCR
- Authentication of Cereza del Jerte sweet cherry varieties by free zone capillary electrophoresis (FZCE)
- Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis
- Bacterial communities of fresh goat meat packaged in modified atmosphere
- Bacterial communities of the traditional raw ewe's milk cheese Torta del Casar made without the addition of a starter
- Bioactive Components and Biological Activities of Crocus sativus L. Byproducts: A Comprehensive Review
- Caracteres de prolificidad y aptitud materna en hembras híbridas del cruce entre estirpes de cerdo ibérico
- Carácteres productivos y de calidad en cerdos ibéricos puros y cruzados con Duroc: influencia de la montanera sobre su perfil de ácidos grasos
- Characterisation of microbial deep spoilage in Iberian dry-cured ham
- Characterisation of the vegetable rennets used for 'Torta del Casar' cheesemaking by a protein profile method
- Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages
- Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham
- Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis
- Characterization of Micrococcaceae isolated from Iberian dry-cured sausages
- Characterization of the novel antifungal protein PgAFP and the encoding gene of Penicillium chrysogenum
- Characterization of the novel antifungal chitosanase PgChP and the encoding gene from Penicillium chrysogenum
- Characterization of autochthonal yeasts isolated from Spanish soft raw ewe milk protected designation of origin cheeses for technological application
- Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture
- Chemical composition and functional properties of dietary fibre concentrates from winemaking by-products: Skins, stems and lees
- Clasificación de calidades en función del perfil de ácidos grasos. Ejercicio comparativo en 4 campañas con cerdos ibéricos cebados en montaña pura.
- Clostridium
- Clostridium
- Clostridium
- Clostridium
- Clostridium (C. botulinum and C. perfringens)
- Clostridium (C. botulinum and C. perfringens)
- Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage salchichón
- Contribution of a selected fungal population to proteolysis on dry-cured ham
- Control de calidad del cardo silvestre en la elaboración de la Torta del Casar
- Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese
- Desarrollo de acciones de coordinación en 4º de ciencia y tecnología de los alimentos
- Desarrollo de la tutorización de trabajos fin de estudios en el área de Nutrición y Bromatología de la Universidad de Extremadura mediante un espacio virtual
- Desarrollo de un Sistema APPCC en una industria artesana de elaboración de productos de pastelería
- Desarrollo de una acción tutorial en un curso (4ºciencia y tecnología de los alimentos) adaptado al EEES: Acogida, apoyo y orientación.
- Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives
- Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting
- Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods
- Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe
- Efecto de la aplicación de bacterias acido lácticas potencialmente probióticas en las propiedades sensoriales de embutidos crudos curados ibéricos
- Efecto del envasado de carne de cabrito en atmósferas modificadas con CO2 sobre el desarrollo microbiano
- Effect of Penicillium chryso genum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins
- Effect of autochthonous starter cultures in the production of salchichón, a traditional Iberian dry-fermented sausage, with different ripening processes
- Effect of protease EPg222 obtained from Penicillium chrysogenum isolated from dry-cured ham in pieces of pork loins
- Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage 'salchichón'
- Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin
- Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage salchichón ripened with commercial starter cultures
- Effects of Polyphenols and Glucosinolates in Broccoli Extract on Human Gut Microorganisms Based on Simulation In Vitro
- Efficiency of DNA typing methods for detection of smoked paprika pimenton de la Vera adulteration used in the elaboration of dry-cured iberian pork sausages
- Estimación del trabajo no presencial del alumno en las asignaturas del área de nutrición y bromatología en la licenciatura de Ciencia y Tecnología de los Alimentos de la Universidad de Extremadura
- Estrategias de evaluación continuada dentro del marco EEES de las asignaturas del área de nutrición y bromatología impartidas en el curso completo de 4ºde la licenciatura de ciencia y tecnología de los alimentos (CYTA) de la Universidad de Extremadura
- Functional expression of keratinase (kerA) gene from Bacillus licheniformis in Pichia pastoris
- Functional properties of extracts and residual dietary fibre from pomegranate (Punica granatum L.) peel obtained with different supercritical fluid conditions
- Gamificación superficial como herramienta de enseñanza-aprendizaje en Microbiología
- Gene expression of Aspergillus flavus strains on a cheese model system to control aflatoxin production
- Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins
- Genetic characterization and expression of the novel fungal protease, EPg222 active in dry-cured meat products
- Grupos microbianos implicados en la Cala del jamón ibérico.
- Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins
- Identificación de bacterias lácticas aisladas de embutidos de cerdo ibérico mediante perfil de proteínas intracelulares
- Identificación y caracterización preliminar de micrococaceas aisladas de embutidos de cerdo ibérico
- Identification and selection of yeast with functional properties for future application in soft paste cheese
- Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika
- Identification of molds associated with green table olives
- Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented Salchichón Sausage with Different Ripening Processes
- Implantation Ability of the Potential Probiotic Strain,Lactobacillus reuteriPL519, in Salchichón, a Traditional Iberian Dry Fermented Sausage
- Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies
- Improving the viability and metabolism of intestinal probiotic bacteria using fibre obtained from vegetable by-products
- Influence of different extraction methods on the compound profiles and functional properties of extracts from solid by-products of the wine industry
- Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages
- Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage salchichón
- Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of 'Torta del Casar' cheese
- Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses
- Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses
- Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
- Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe
- Otras actividades complementarias para mejorar la docencia universitaria: elaboración y utilización de blogs
- Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium
- Planificación y desarrollo de un espacio virtual para la coordinación de trabajos fin de estudios en el área de Nutrición y Bromatología de la Universidad de Extremadura
- Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages
- Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of 'Torta del Casar' cheese
- Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins
- Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed-polymerase chain reaction
- Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages
- Resultados de la aplicación de diferentes sistemas de evaluación para la adaptación al EEES de las asignaturas del área de nutrición y bromatología de la licenciatura de ciencia y tecnología de los alimentos (CYTA)) de la Universidad de Extremadura
- Resultados de la aplicación de distintas metodologías en las tutorías ECTS en asignaturas del área de nutrición y bromatología de 4º de ciencia y tecnología de los alimentos
- Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage salchichón
- Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar
- Safety and functional aspects of pre-selected pediococci for probiotic use in Iberian dry-fermented sausages
- Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages
- Safety and functional aspects of preselected enterococci for probiotic use in iberian dry-fermented sausages
- Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism
- Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages
- Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art
- Strategies to increase the biological and biotechnological value of polysaccharides from agricultural waste for application in healthy nutrition
- Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in torta del Casar cheese-making
- The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors
- Trabajos dirigidos como herramienta para el desarrollo de competencias transversales y comparación entre alumnos de distintos cursos Grado de Ciencia y Tecnología de los Alimentos de la UEX
- Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of chorizo in 2 different traditional industries
- Utilización del alperujo de aceituna como suplemento de la ración en el cerdo ibérico de primor
- Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches
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